CREAMY MUSHROOM SOUP
Enjoy a hearty and flavorful bowl with this Creamy Mushroom Soup. It's packed with savory mushrooms, a hint of garlic, and a touch of cream for a delicious and satisfying meal.
Equipment
- 1 Hand-held Blender
Ingredients
- 21 oz mixed mushrooms (I used organic flat brown mushrooms)
- Olive oil
- 1 onion , peeled and finely sliced
- 2 sticks celery , trimmed and finely sliced
- 3 cloves garlic , peeled and sliced
- A few sprigs of fresh flat-leaf parsley
- A few sprigs of fresh thyme, leaves picked
- 50 fl oz chicken stock or vegetable stock
- Sea salt
- Freshly ground black pepper
- 2.5 fl oz single cream*
- 4-6 slices ciabatta bread or bread of your choice
- Optional: Truffle oil to sprinkle over top
Instructions
- Peel any tough outer skins of the mushroom caps, then slice the mushrooms finely.
- Heat a large saucepan over a medium heat and pour in a splash of olive oil. Add the onion, celery, garlic, parsley stalks, thyme leaves and mushrooms, place a lid on top and sweat gently until softened.
- Take out 4 tablespoons of mushrooms from the pan and put to one side (for the garnish).
- Pour the stock into the pan and bring to the boil. Turn the heat down and simmer for 15 minutes. Season with salt and pepper, then beat with a hand-held blender until smooth.
- Pour in the cream, bring just back to the boil, then turn off the heat.
- Serve with extra mushrooms and sliced parsley on top. Drizzle a little truffle oil over top, if using.
Notes
*If you’d like a richer, creamier soup, simply add in more cream to taste. You can also replace the cream with mascarpone if you want to go all out!
Nutrition
Calories: 134kcalCarbohydrates: 18gProtein: 9gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 7mgSodium: 373mgPotassium: 628mgFiber: 3gSugar: 7gVitamin A: 68IUVitamin C: 3mgCalcium: 22mgIron: 1mg
Tried this recipe?Let us know how if you liked it in the comments below!